Items where Subject is "Q Science > QP Physiology > QP141 Nutrition"

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Number of items at this level: 6.

A

Angelina, Elsie and Puteri, Maria Dewi P. T. Gunawan and Prabawati, Elisabeth K. (2016) Process Improvement And Control In The Production Of Mung Bean Tempeh Based On Sensory Quality Followed By Evaluation Of Nutritional, Functional, And Microbial Properties, And Degradation Rate. Bachelor thesis, Swiss German University.

H

Harta, Rebecca and Puteri, Maria Dewi P. T. Gunawan and Wijaya, C. Hanny (2018) Antinutritional Factors Of Tempeh And Overripe Tempeh Made With Glucono Delta-Lactone Accelerated Acidification. Bachelor thesis, Swiss German University.

K

Kintadjaja, Samantha and Permana, Tabligh and Sutanto, Hery (2020) A Review on the Effect of Omega-3 Fortification to the Quality Properties of Dairy Product. Bachelor thesis, Swiss German University.

Kurniawan, David Immanuel and Santoso, Filiana and Effendy, Juli (2018) Evaluation of Major Macro and Micro Nutrients of Hybrid Coconut (KHINA-1) Water and its Application for Development of Isotonic Drink. Bachelor thesis, Swiss German University.

N

Netania, Glynnis and Permana, Tabligh and Effendy, Juli (2020) A Review on The Potential Application of Cacao Shell in Food Industry. Bachelor thesis, Swiss German University.

T

Theodora, Devina and Puteri, Maria Dewi P. T. Gunawan and Ginting, Erliana (2020) Review on Indonesian Soybean as Protein Source and Ingredient for Tempe Production. Bachelor thesis, Swiss German University.

This list was generated on Wed Mar 3 05:48:39 2021 WIB.